Description
Learn how to make the most delicious Korean corn dogs that are crispy on the outside and oozing with cheesy goodness on the inside. These corn dogs are perfect for a fun and indulgent snack that will satisfy all your cravings.
Ingredients
Units
Scale
For Batter
- 3 1/2 cups (420 g) all-purpose flour
- 1 3/4 cup + 2 tbsp (450 ml) water, lukewarm
- 1 tbsp instant yeast
- 3 tbsp sugar
- 1 tsp salt
For corn dogs
- 8 sausages or hot dogs
- 4-6 sticks low moisture mozzarella cheese, or cheese blocks
- 4 pieces American cheese slices, individually wrapped, optional
- 12 oz (340 g) frozen french fries, about 4 cups when cut into small pieces, optional
- 2 cups (120 g) panko breadcrumbs
- oil, for deep-frying
- sugar
- ketchup
- mustard
Instructions
- To make batter – Combine all-purpose flour, sugar, instant yeast, salt, and water in a pan. Let rise for 1 hour.
- For the filling – Skewer hot dogs and cheese. Refrigerate.
- To assemble corn dog – Dip skewer in batter, roll in potatoes and panko crumbs.
- To deep-fry – Fry skewers in hot oil until golden brown and crispy. Serve with sugar, ketchup, and mustard.
Notes
- Corn dog skewers: Ensure they are long enough and color-coded if making different varieties.
- If using fresh peeled potatoes: parboil before use.
Nutrition
- Serving Size: 1 corn dog
- Calories: 402 kcal
- Sugar: 4g
- Sodium: 746mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0.01g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 17mg
